Few chefs have exerted a greater influence on America’s growing taste for fine food than Emeril Lagasse, chef-owner of nine restaurants and author of eight cookbooks, including his latest, From Emeril’s Kitchens (William Morrow, $27.50). In his new book, Lagasse offers recipes for 150 of the most popular dishes served in his restaurants, which include three properties in New Orleans, two each in Las Vegas and Orlando, one in Atlanta and one that opens this month in Miami Beach.
Among the highlights of the lavishly illustrated book are such dishes as Barbecued Shrimp with Rosemary Biscuits, Poached Grouper with Mango Salsa, Redfish Amandine, Tchoupitoulas Gumbo and Veal Marcelle. Lagasse also lets us in on the secrets of his home-made Caesar Salad dressing, Sweet Pie dough and Worcestershire sauce, while, for sweet tooths, he provides 20 delicious dessert recipes, including the totally sinful Chicory Coffee Crème Brulée.
Lagasse learned the basics of cooking from his mother, Hilda, when he was growing up in Fall River, Massachusetts. After graduating from Johnson & Wales University, he honed his skills in top restaurants in Paris and Lyon, then returned to the United States. After several years in New York, Boston and Philadelphia, he became executive chef at the legendary Commander’s Palace in New Orleans.
Read the entire article in the November 2003 issue
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